Philippine Cuisine

1. It is most often steamed and served during meals.

• A. Rice

• B. Tocino

• C. Rice flour

2. A small stick of wood peeks through the front opening, while the cooking fire is kept going by well-placed blowing through a bamboo straw.

• A. Palayok

• B. Kalans/clay stoves

• C. Almirez

3. “The Culinary Center of the Philippines,”

• A. Bulacan

• B. Ilocos

• C. Pampanga

4. It is the center of “panghimagas” or desserts, like brown rice cake or kutsinta, sapin-sapin, suman, cassava cake, halaya ube, and the king of sweets,

• A. Bulacan

• B. Bicol

• C. Laguna

5. It the usually takes the form of a small low bench, at one end of which

protrudes an iron grater with sharp corrugated teeth.

• A. Kudkuran or kabayo

• B. Gilingan

• C. Garapinera

6. A brass pot for whipping and cooking chocolate

• A. Gilingan

• B. Almirez

• C. Batidor

7. Bicol is known for its very spicy ___________.

• A. Longganisa

• B. Bicol Express

• C. Tocino

8. It is known for buko pie(coconut pie) and panutsa (molasses

clustered peanuts.

• A. Manila

• B. Antipolo

• C. Laguna

9. President Rodrigo Duterte signed Declaration No.______, which proclaims April as the Filipino Food Month.

• A. Declaration No. 466

• B. Declaration No. 469

• C. Declaration No. 468

10. Straddled mid-level in the mountainous regions of the Philippine Sierra

Madre, is a town known for its suman and cashew products.

• A. Antipolo

• B. Laguna

• C. Cainta in Rizal Province